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1
Add a few drops of vanilla oil to the snack-bread dough recipe from, and make the dough in a bread machine.
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2
When the dough is finished, divide it into 6 portions and round off each one.
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3
Rest the dough for 15 minutes.
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4
Cover with a tightly wrung out moistened kitchen towel to prevent it from drying out.
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5
*Chop up the chocolate and walnuts in the meantime.
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6
Roll each piece of dough out into about a 15 x 12 cm square.
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7
Cut in half using a pastry scraper, and cut off about 5 mm from each side.
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8
Make 8 cuts as shown.
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9
(You can make more or fewer cuts as you like.)
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10
Add the filling.
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11
I used white chocolate, chocolate chips and walnuts this time.
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12
Don't add too much or the dough will be difficult to roll.
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13
Roll it up from the bottom.
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14
Roll it up...and then form into a U shape.
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15
Flip it over and connect the ends as indicated in red.
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16
Cover the joined ends with a piece of the dough, looking down on it from the top.
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17
Pinch the dough closed (upper photos).
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18
The bottom photo shows how it looks when it's formed.
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19
Leave to rise at 35 to 40C until doubled in volume.
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20
Preheat your oven to 190C.
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21
Brush the the egg glaze, and sprinkle with a generous amount of granulated sugar.
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22
Lower the oven temperature from 190C to 170~180C, and bake for about 13 minutes until the rolls are as browned as you want them to be.
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23
I rolled up the cut off dough from Step 3 and baked it too.
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24
Attention: If you brush the dough with egg glaze it's liable to burn easily, so watch it with care.
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25
This is a dough for snack breads, so it has no sugar in it.
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26
You can fill it with tuna and mashed potato and form it as above too.
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27
To make the filling, mix canned tuna + potato + mayonnaise + salt and pepper + curry powder etc.
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28
Attention: Thesnack-bread dough is buttery and rather rich.
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29
Measure the ingredients out properly so that it doesn't get too wet...
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30
...it has about 20 to 25 g of butter in the dough, but you can reduce it to 15 g. Whatever you prefer.
